Pescatrice in guazzetto

Cut the anglerfish into 6 oz slices, sprinkle some salt to taste and flour it on both sides. Soak the saffron in 1\2 a cup of hot water. Melt 2 oz. butter and 4 tablespoons of olive oil in a pan on medium heat, when the butter is melted stir in the crushed garlic, place the fish in the pan and cook for 3 minutes, turn over, cook for another 3 minutes, splash with the wine. Add the saffron turning the fish so that it absorbs the saffron, Add the lemon juice and the capers, simmer for 2 minutes turning the fish over. Melt in the rest of the butter. Add the chopped tomato and parsley. Stir and serve immediately.

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